Ingredients

2 pounds Yukon gold potatoes
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon spicy brown mustard
1/4 cup dill pickle juice
1/4 cup fresh chives, chopped
2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup red onion, chopped fine
1 stalk celery, thinly sliced
1/2 cup dill pickles, chopped
2 hard boiled eggs, chopped

Boil the potatoes in salted water until fork tender. Drain and let cool. Peel off the skins and cut into cubes. In a large bowl, add the mayo, sour cream, mustard, pickle juice, chives, dill, salt, and black pepper. Combine. Add the cubed potatoes, red onion, celery, pickles, and eggs. Toss  gently to combine. Taste and add more salt, pepper, or pickle juice, if desired. Refrigerate for 1 hour before serving.